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隆中对酒业不同颜色高温大曲风味品质和细菌多样性研究

侯强川 ,  张田 ,  王俊麟 ,  彭东 ,  郭力 ,  郭壮

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隆中对酒业不同颜色高温大曲风味品质和细菌多样性研究

  • 1. 湖北文理学院 湖北省食品配料工程技术研究中心, 湖北 襄阳 441053;

  • 2. 襄阳市酿酒生物技术与应用企校联合创新中心, 湖北 襄阳 441053;

  • 3. 襄阳市兼香型白酒固态酿造企校联合创新中心, 湖北 襄阳 441053

    • 作者简介: 侯强川(1988—),男,山东省菏泽市人,湖北文理学院副教授,博士,主要研究方向为食品生物技术。E-mail:houqiangchuan@163.com;
    通讯作者: 郭壮,guozhuang1984@163.com

  • 基金项目: 湖北省高等学校优秀中青年科技创新团队计划项目(T2023022)

  • 中图分类号: TS201.3

Study of the flavor quality and bacterial diversity in different colored high-temperature Daqu from the Longzhongdui wines company

  • 1. Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang 441053, China;

  • 2. Xiangyang Liquor Brewing Biotechnology and Application Enterprise-University Joint Innovation Center, Xiangyang 441053, China;

  • 3. Xiangyang Jianxiangxing Baijiu Solid-state Brewing Enterprise-University Joint Innovation Center, Xiangyang 441053, China

    • Corresponding author: GUO Zhuang, guozhuang1984@163.com
  • Received Date: 2024-08-04
    Accepted Date: 2024-09-23
    Available Online: 2025-08-26

    CLC number: TS201.3

  • 摘要: 采用电子传感技术和MiSeq高通量测序技术,对隆中对酒业生产的黑色高温大曲(黑曲)、白色高温大曲(白曲)和黄色高温大曲(黄曲)的风味品质和细菌多样性进行研究。结果表明:在风味方面,白曲中芳香类、烷烃类和脂类物质的含量相对丰富,黑曲中硫化物、醇类和醛酮类的含量相对丰富,黄曲中各香气成分的含量介于黑曲和白曲之间。在滋味方面,黑曲的滋味特征相对独特,其在酸味、苦味、涩味、丰度(鲜的回味)、后味A (涩的回味)和后味B (苦的回味)指标上均显著优于白曲和黄曲(P<0.05)。在微生物构成方面,3种颜色高温大曲的细菌多样性差异不显著,但白曲中的细菌丰富度显著高于黑曲(P<0.05)。3种颜色高温大曲中的优势细菌属主要由糖多孢菌属(Saccharopolyspora,28.95%)、高温放线菌属(Thermoactinomyces,21.07%)、克罗彭斯特德菌属(Kroppenstedtia,10.06%)、芽孢杆菌属(Bacillus,8.94%)等组成。3种颜色高温大曲的菌群群落结构与其风味品质之间存在显著相关关系,其中克罗彭斯特德菌属均与W1C(对芳香烃化合物灵敏)和W3C(对氨类和芳香成分灵敏)的响应值之间呈显著正相关关系(P<0.05);高温放线菌属和魏斯氏菌属(Weissella)与鲜味指标之间均呈显著正相关关系,而与酸味、涩味、后味A和后味B指标之间均呈显著负相关关系(P<0.05)。
    Abstract: The flavor quality and bacterial taxa of black high-temperature Daqu (black-HTD), white hightemperature Daqu (white-HTD), and yellow high-temperature Daqu (yellow-HTD) produced by Longzhongdui wine company were analyzed using electronic sensing and MiSeq high-throughput sequencing technologies, respectively. It was found that aromatic components, alkanes and lipids were relatively abundant in the white-HTD, while sulfur compounds, alcohols, aldehydes and ketones were relatively abundant in the black-HTD, and yellowHTD exhibited intermediate levels of these aroma components between black and white-HTD. In terms of taste, black-HTD exhibited unique taste qualities, significantly surpassing white-and yellow-HTD in acidity, bitterness, astringency, richness (aftertaste of umami), aftertaste-A (aftertaste of bitter) and aftertaste-B indicators (aftertaste of astringent) (P < 0. 05). In terms of microbial composition, no significant differences in bacterial diversity were observed among the three types of HTD. However, the bacterial abundance was significantly higher in white-HTD than in black-HTD (P < 0. 05). The dominant bacterial genera in the three colors of HTD were mainly Saccharopolyspora (28. 95%), Thermoactinomyces (21. 07%), Kroppenstedtia (10. 06%), and Bacillus (8. 94%). A significant correlation was found between the microbial community structure and flavor quality of the three types of high-temperature daqu. Specifically, Kroppenstedtia showed a significant positive correlation with the response values of W1C (sensitive to aromatic hydrocarbon compounds) and W3C (sensitive to ammonia and aromatic components) (P<0. 05). Thermoactinomyces and Weissella exhibited significant positive correlations with umami indicators but significant negative correlations with sourness, astringency, aftertaste A, and aftertaste B (P< 0. 05).
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隆中对酒业不同颜色高温大曲风味品质和细菌多样性研究

    作者简介:侯强川(1988—),男,山东省菏泽市人,湖北文理学院副教授,博士,主要研究方向为食品生物技术。E-mail:houqiangchuan@163.com
    通讯作者: 郭壮, guozhuang1984@163.com
  • 1. 湖北文理学院 湖北省食品配料工程技术研究中心, 湖北 襄阳 441053;
  • 2. 襄阳市酿酒生物技术与应用企校联合创新中心, 湖北 襄阳 441053;
  • 3. 襄阳市兼香型白酒固态酿造企校联合创新中心, 湖北 襄阳 441053
  • 收稿日期: 2024-08-04
  • 录用日期: 2024-09-23
  • 网络出版日期: 2025-08-26
基金项目:  湖北省高等学校优秀中青年科技创新团队计划项目(T2023022)

摘要: 采用电子传感技术和MiSeq高通量测序技术,对隆中对酒业生产的黑色高温大曲(黑曲)、白色高温大曲(白曲)和黄色高温大曲(黄曲)的风味品质和细菌多样性进行研究。结果表明:在风味方面,白曲中芳香类、烷烃类和脂类物质的含量相对丰富,黑曲中硫化物、醇类和醛酮类的含量相对丰富,黄曲中各香气成分的含量介于黑曲和白曲之间。在滋味方面,黑曲的滋味特征相对独特,其在酸味、苦味、涩味、丰度(鲜的回味)、后味A (涩的回味)和后味B (苦的回味)指标上均显著优于白曲和黄曲(P<0.05)。在微生物构成方面,3种颜色高温大曲的细菌多样性差异不显著,但白曲中的细菌丰富度显著高于黑曲(P<0.05)。3种颜色高温大曲中的优势细菌属主要由糖多孢菌属(Saccharopolyspora,28.95%)、高温放线菌属(Thermoactinomyces,21.07%)、克罗彭斯特德菌属(Kroppenstedtia,10.06%)、芽孢杆菌属(Bacillus,8.94%)等组成。3种颜色高温大曲的菌群群落结构与其风味品质之间存在显著相关关系,其中克罗彭斯特德菌属均与W1C(对芳香烃化合物灵敏)和W3C(对氨类和芳香成分灵敏)的响应值之间呈显著正相关关系(P<0.05);高温放线菌属和魏斯氏菌属(Weissella)与鲜味指标之间均呈显著正相关关系,而与酸味、涩味、后味A和后味B指标之间均呈显著负相关关系(P<0.05)。

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